Quick Summer Rolls with mex beans & spicy coriander chutney
I love seeing creative fun smoothie names in healthy cafes – like Tap Back at Psycle, Big Daddy at a juice place in Soho that’s now closed down, or the Mexican Standoff (that’s a salad) at Maple & Co. I find it quite hard coming up with cool names for my creations – on the one hand I think simple is good, saying what it is rather than being too out there, but then I’m all for a bit of fun and creativity. Maybe dish names isn’t my forte! Or maybe it’s different for cafes and different for blogs and cookbooks. I guess it’s just picking something and going with it, just like picking fillings for these awesome summer rolls. Sometimes, rather than too much planning, it’s just a matter of throwing things together and adding this and that to create different flavours. But of course, sometimes, planning is a good and necessary thing! Obviously, I’m rambling. But before I stop, one more thing – do swap and change and be creative with recipes… if you want to add grated beetroot or basil leaves or some grated courgette… use whatever you have and whatever you like! or even some brown rice instead of the quinoa. Plenty of options! Enjoy x Makes 10-12 large summer rolls
10 rice paper rounds I used larger ones but you can also use small – just fill them less
1 large carrot or 2 small carrots, julienned or grated
handful coriander leaves
1 spring onion, finely sliced
few tablespoons cooked quinoa
few tablespoons roasted salted peanuts, roughly chopped
Ready tomato relish or fresh salsa
few tablespoons tahini, with a little salt stirred in
quick coriander chutney, see below
beans and avocado mix, see below
lemon or lime to squeeze
Beans and avocado mix, mix together the following and mash a little
1 tin pinto beans
¼ teaspoon salt
1 small avocado, ripe
juice of ¼ lime
1 teaspoon Mexican spice mix (I use the taco spice mix by Old El Paso)
Quick coriander chutney, blend together all ingredients
40g coriander (including stalks)
5 tablespoons coconut milk
1 clove garlic
¼ teaspoon salt
2 tablespoons cashews or peanuts
1 tablespoon agave, honey or brown sugar
juice of ½ lime or lemon
¼ teaspoon cumin seeds
½ green chilli, less or more depending on how spicy the chilli is
Make the chutney to start with or in advance by blending together all the ingredients. You can also cook the quinoa in advance by boiling in hot water. Keep all the ingredients chopped ready in small bowls so the rice paper rolls can be easily filled.
Fill a shallow baking pan with hot water and another with cold water. Soak 1 rice-paper round in warm water until soft (around 20-30 seconds if water is very hot), now dip into the cold water pan for a few seconds, and then place it on the surface where you’re filling the rolls (could be kitchen surface or chopping board).
Spread a little of the chutney, then a little of each of the ingredients, drizzle around a teaspoon of the tahini, a little of the relish or salsa, a little more of the green chutney and then a squeeze of lime. Be careful not to overfill as it might get difficult to roll the rice paper. Roll up rice paper tightly around filling and after rolling halfway, spread a few fresh coriander leaves on the rice paper and roll around.
Place in a container and leave in fridge. These are good to eat for 2-3 days if left in fridge. Fill small bowls with the coriander chutney and the salsa for dipping.